Because it’s Monday and because I’m going to temporarily forget about the button incident. We’re going to roll with a Peanut Butter Cheesecake.
Full Disclosure: I was not going to post this cheesecake because I didn’t like the way the photos turned out. But Jennifer was all up in my grill with “where is the cheesecake” business and
strong-armed convinced me to share.
It really was delicious – like a giant peanut butter cup. Unlike the first one I made which was terrible. So I tweaked it a bit. More importantly, I didn’t forget about it, leave it in the oven to become dried out, and end up with the texture of sawdust. Oops.
I was in a hurry with this one because we were going to a family cookout, so I manhandled it more than I should have. Given the way the first one turned out I wanted to test this before exposing anyone to a culinary disaster. After moving it around a bunch it developed some cracks on the top, so I jammed a fork down in there and dug out a bite. Thank goodness it was delicious and I covered up the damage with some Chocolate Ganache. Again – full disclosure. I’m just trying to be honest here and keep things legit.
Happy Monday, ya’ll!
Peanut Butter Cheesecake
For the Crust
- 2 1/4 cups graham crumbs
- 4 tablespoons sugar
- 2 tablespoons dark cocoa powder
- 10 tablespoons butter melted
For the Cheesecake
- 5 8 ounce blocks cream cheese
- 1 2/3 cups sugar
- 1/2 cup flour
- 2 tablespoons vanilla bean paste or vanilla extract
- 1 cup peanut butter - I used Reese's
- 6 eggs
For the Ganache
- 1/2 cup heavy cream
- 1 cup semi sweet chocolate chips
Put cream cheese in bowl of a stand mixer fitted with the paddle attachment and mix on medium-low until fluffy, 3-4 minutes.
Meanwhile make crust.
Combine graham crumbs, sugar, cocoa, and melted butter. Press into bottom and up sides of a spring form pan. Wrap 2 pieces of heavy aluminum foil around pan and set aside
Sift sugar and flour together and add to cream cheese a little bit at a time while mixing on medium low.
Add vanilla bean paste and peanut butter, mix on medium-low until combined
Add eggs one at a time, incorporating each before the next addition
Tap mixer bowl with batter in it on counter a couple of times and set aside for 20 - 30 minutes.This allows the air bubbles to come up and prevent cracking
While batter rests, preheat oven to 350
Pour batter into prepared spring form pan. Set spring form pan into a large roasting pan and fill with boiling water about halfway up sides of spring form pan.
Bake at 350 for 45 minutes
Reduce heat to 325 and bake an additional 45 minutes
Turn off oven, crack door, and leave in oven another 30 minutes
Remove from oven, let cool completely and chill in refrigerator overnight
Heat cream in a small sauce pant until steamy, pour over chocolate chips and stir until melted and combined
Spread over top of the cheesecake (unlike my photos - chill again for the ganache to set - about 30 minutes to 1 hour or more)